This recipe yields the most Perfect Baked Beans every single time! These saucy, flavorful baked beans are made 100% from scratch and taste better than any store-bought can. Plus, you can make them on your stovetop, in the oven, or the crockpot. Instructions for all methods are included!
Perfect Baked Beans
This is the only baked beans recipe you’ll ever need. They hit every single note! They’re sweet, tangy, savory, and smoky. You can even sprinkle in a little extra cayenne to add a spicy element if you’d like! These baked beans have been a summertime staple in my house for years now, and I can’t imagine a Fourth of July gathering without them. I’ve made them every single way – stovetop, crockpot, and baked in the oven. Personally, I find that the slow cooker method is the easiest (especially on busy holidays or for parties), but they turn out perfect every single time no matter which method I go for. You’ll never want to buy a can of baked beans once you’ve mastered this easy homemade recipe!
This summer, be the star of the backyard bbq with more sides like air fryer corn on the cob, watermelon salad, and grilled zucchini!
Can I use canned beans?
Yes, just make sure you’re not using canned baked beans or canned pork and beans. Since this is a homemade recipe, we’ll be making our own sauce. If using canned, you’ll need three (15oz) cans. You can use pinto, navy, or even kidney beans in this recipe.
How to Make Baked Beans
- Cook the bacon. Add the chopped bacon to a pot or dutch oven over medium-high heat. Cook, stirring occasionally, until bacon is crisp. Use a slotted spoon to remove the bacon to a paper towel lined plate. Don’t drain the grease.
- Add the veggies. Add the chopped onion and bell pepper to the bacon grease. Cook, stirring constantly for 3-4 minutes, until softened. Add the garlic.
- Add everything else. Add all of the remaining ingredients, including the cooked bacon, and stir to combine.
- Simmer. Bring the mixture to a simmer, then reduce the heat to medium-low.
Stovetop:
- Keep simmering. Let the beans keep simmering for 1 hour and stir occasionally.
Oven baked:
- Bake. Or, preheat the oven to 325°F and bake the beans in an oven safe dish for 45 minutes.
Crockpot:
- Slow cook. Pour the beans into a slow cooker. Cook the beans on low for 6-8 hours.
- Taste test. Taste the beans before serving and add more salt or pepper to taste.
Storing
Let the baked beans cool to room temperature before storing in an airtight container in the fridge for up to 3 days.
You can also freeze baked beans for up to 3 months. Let them defrost in the fridge for about 6-8 hours before reheating on the stovetop.
Ingredient Notes
- Bacon – Don’t skip the bacon. Not just because bacon adds the best chewy texture and savory kick, but because the bacon grease adds more depth when you cook the other ingredients in it.
- Yellow Onion – I like using yellow onions because of their natural sweetness, but a white onion will also work. Don’t use a red onion.
- Red Bell Pepper – Red bell peppers are preferred over others because of the natural sweetness and pop of red color.
- Garlic – Fresh is best!
- Pinto Beans – Canned or dried both work well. Keep in mind if using dried beans, you’ll need to soak them overnight, then boil for one hour before using them in the recipe.
- Water
- Tomato Sauce – This helps with both the savory flavor and the rich consistency of the sauce.
- Ketchup – It’s both sweet and tangy, so it helps balance everything out.
- Brown Sugar – If you like really sweet baked beans, I recommend adding up to another 1/4 cup of brown sugar to this recipe for a sweeter flavor!
- Molasses – This adds a deeper sweetness than what sugar can create by itself. It helps to smooth out the more acidic ingredients.
- Seasonings – Smoked paprika, chili powder, cayenne pepper, salt, and pepper is what you’ll need. Adjust as needed!
- Worcestershire Sauce – Don’t skip this ingredient. It adds even more tangy, savory goodness!
- Dijon Mustard – Do not swap this with plain yellow mustard. It won’t create the same flavor.
Enjoy!
~Nichole
Perfect Baked Beans
Ingredients
- 8 Slices Bacon Chopped
- 1 Medium Yellow Onion Chopped
- 1 Red Bell Pepper Chopped
- 2 Cloves Garlic Minced
- 1 Pound Dried or Canned Pinto Beans** SEE NOTES
- 1 Cup Water
- 8 Ounces Tomato Sauce
- 3/4 Cup Ketchup
- 1/4 Cup Packed Brown Sugar
- 1 Tablespoon Molasses
- 2 teaspoons Smoked Paprika
- 2 teaspoons Worcestershire Sauce
- 1 teaspoon Dijon Mustard
- 1 teaspoon chili powder
- 1/8-1/4 teaspoon Cayenne Pepper
- Salt & Pepper to taste
Instructions
- Add the chopped bacon to a large pot or dutch oven over medium-high heat.
- Cook, stirring occasionally for about 6-8 minutes until bacon is crisp. Use a slotted spoon to remove the bacon to a paper towel lined plate. Do not drain the grease.
- Add the chopped onion and bell pepper to the bacon grease in the pan. Cook, stirring constantly for 3-4 minutes until becoming soft. Add the garlic and cook stirring constantly for 1 more minute.
- Add all of the remaining ingredients, including the cooked bacon, and stir to combine.
- Bring the mixture to a simmer and then reduce the heat to medium-low.
STOVE TOP METHOD:
- Simmer on the stove top for 60 minutes, stirring twice during cooking.
OVEN BAKED METHOD:
- Or, preheat the oven to 325 degrees and bake the beans in an oven safe dish for 45 minutes.
SLOW COOKER METHOD:
- Pour the beans into a 6 quart or larger slow cooker. Cook the beans on low for 6-8 hours.
- Taste the beans before serving and add more salt or pepper to taste, stir well before serving.
- Serve immediately. Beans are good in the refrigerator for up to 3 days and can be reheated on the stove top. Beans can also be frozen for up to 3 months, then thawed in the refrigerator overnight before reheating.
Video
Notes
This is my go-to recipe for baked beans. I always start with dry beans and usually add ham instead of bacon. I keep small dollops of bacon fat in the freezer and sauté the veggies in that for added flavor. I’ve even had success using a faux tomato sauce (carrot and beet blend) when I need to feed a tomato-allergic person. Thanks for this winner of a recipe!